Hostess with the Mostest – How to plan and execute a Super Bowl Party without going crazy

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Super Bowl has come and gone, and yes I know some of you are not pleased that the Patriots won. In all honesty I was cheering for them, and my method of choosing teams is very scientific. Whose cheerleaders have the uniforms I’d rather be wearing. I have never been a fan of the “football lacing on the crotch of the shorts” look that Atlanta’s Cheerleaders had going on. So automatically I had to cheer for the Patriots. I was happy to see them win. Some years I win, some years I lose, but at least I choose my teams in a manner that works for me!

Anyways, this was my second year hosting a Super Bowl party, and I must say that it went off without a hitch! Enough food to feed everyone, without there being too much left over. The first thing I did was that I looked at the guest list and figured out what sensitivities we had, or  what foods people could not/would not eat. In short we had one person who attempts to eat more Keto-based and someone who had to avoid a lot of spicy foods as it doesn’t agree with her. Easy to do. So here’s the menu

  • Bar-B-Barn Ribs – Homemade
  • Buffalo Chicken Wings
  • “Hot” Honey Garlic Wings
  • Taco Stuffed Mini Peppers/Jalapenos
  • Nachos
  • Guacamole
  • Salsa
  • Cheese Board
  • Veggies
  • French Onion Dip

 

Everything we served was homemade except for the salsa. Even better I’ll give you the recipes for a couple of the items we made!

Bar-B-Barn Ribs

My family grew up in Montreal, QC, Canada. For those of you in the area you probably recognize the name Bar-B-Barn. They are a barbecue restaurant in Montreal. Not their ribs are by no standard the same as what you might see in the Southern USA, but nonetheless nostalgia building. My mom has the recipe for their rib sauce and oh my god it’s amazing!

What you need

To pre-cook the ribs

  • 1 rack of ribs cut into individual ribs
  • Salt
  • Pepper
  • Thyme

For the sauce

  • Salt
  • Pepper
  • 1 clove garlic
  • ¼ tsp cinnamon
  • ¼ cup ketchup
  • 1 cup brown sugar
  • ½ cup apple sauce
  • 3tbsp fresh lemon juice

 

  1. Preheat oven to 250F and place ribs in a pan with ½ inch water with thyme salt and pepper to taste.
  2. Cover the pan with tin foil and slow cook the ribs for 2 hrs
  3. In a small sauce pan, combine all ingredients for the sauce and bring to a boil, once boiled reduce heat to a low simmer and let simmer for 15 minutes.
  4. When ribs have slow cooked, remove foil and drain liquid. Pour Bar-B-Barn sauce over ribs, and toss to coat.
  5. Cook ribs for 20 minutes until sauce begins to carmalize.
  6. Serve and enjoy.

 

Taco Stuffed Mini Peppers and Jalapenos.

These were inspired. I didn’t find any specific recipe, so I just started from scratch and started to build. I’ve learned a few things and will do a more thorough post with pictures throughout at a later date.

Ingredients

  • 1lb ground chicken, turkey, or extra lean ground beef
  • 1 small red onion – finely diced
  • 1 red pepper – finely diced
  • 6 button mushrooms – finely diced
  • Taco seasoning (about ¼ of a package)
  • 1 cup Medium heat chunky salsa
  • 10 mini peppers
  • 6 jalapenos
  • Taco cheese

 

  1. Heat oil in Wok or frying pan
  2. Fry ground meat and break up into small pieces as cooking process continues (a potato masher helps)
  3. Remove meat from pan, and lightly brown onions. Add peppers and continue to cook.
  4. Add mushrooms, and let cook until mushrooms have shrunken and released all their liquid.
  5. Put meat back into the pan and add taco seasoning. Mix until incorporated
  6. Add 1 cup of salsa to the mixture and remove from heat. Empty wok/pan into container and chill in fridge for 2-24 hours.
  7. Preheat oven to 375F.
  8. Slice tops off mini peppers and jalapenos.
  9. Remove pith and seeds from all peppers.
  10. Stuff peppers with taco filling prepared earlier. (the back of the spoon can help get the mixture into the bottom of the pepper.)
  11. Stand all peppers upright in pan and bake for 10 minutes.
  12. Remove pan and cover tops of peppers with cheese.
  13. Place back in oven and cook for another 4 minutes to melt cheese.
  14. Finish peppers under the broiler for 1-2 minutes to get a nice golden-brown colour around edges.
  15. Serve and enjoy.

 

The biggest thing to do is to plan in advance. I was planning our menu and our day about 2 weeks in advance. This helped me put together a well-rounded menu and shopping list. Also, plan to do the majority of your cooking in aluminum pans and eat off of disposable plates. The more you plan for recyclable items, the less washing you have to do and the more time you have to watch the game.

Next thing to do that is a must, is choose a team to cheer for and stick with it. It doesn’t matter who other people are cheering for, decide on your method to choose your team. This can help build some health rivalry between you and your guests.

Take pictures of your food, but be quick, I’m sure your guests will get crazy hungry quickly. Get the picture and let them serve themselves.

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Overall our party was a success. I hope you enjoyed reading and if you have any questions don’t hesitate to ask!

I know they say that calories don’t count on Super Bowl Sunday, but I can’t help but feel like I need to get back into the gym. I’ll share my workouts with you all very soon!

Catch you later!

6 thoughts on “Hostess with the Mostest – How to plan and execute a Super Bowl Party without going crazy

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